Cuisine & Dining On-Board
In the tradition of gourmet French cuisine, our chefs take great pride in ensuring your dining experience on board will not only be a feast of the senses but will also support local farmers and growers. Our chefs have access to the best local ingredients and products to create exquisite meals from scratch. They focus on using organic and artisan products whenever possible and thoughtfully integrate them into the planning of your meals on board. The menus are created using the freshest ingredients available and based upon what’s in season, so you’re truly getting the most authentic culinary experience. From breakfast to dinner, you will be absolutely amazed at the quality of the food that comes from such a small galley kitchen. And, of course, no meal in France would be complete without a tasting of 2-3 French wines and cheeses. Bon Appétit!
A typical French breakfast is bursting with flavor, and will include a variety of fresh fruits, croissants, preserves, yogurts, and beverages. We source ingredients from local villages, so by the time you wake, the crew has already pedaled into town for fresh croissants and baguettes for the day, and fresh orange juice is being pressed for a bright morning refreshment. Additional breakfast items can be prepared by the chef upon your request.
Lunch is intentionally light and is a sumptuous mix of fresh local ingredients paired with the brilliant wines of the region you’re traveling through. Most of your lunches will be served onboard and prepared by your chef for you to enjoy alongside the beautiful scenery.
In the evening, our cozy dining rooms transform into intimate and sophisticated spaces, perfect for experiencing the stunning flavor profiles your chef creates. While the dress code on board is casual and comfortable, the flavors and presentation of the courses are exquisite and complex. Our chefs focus on local growers and suppliers to source the best ingredients daily according to each season. Each course is perfectly paired with a selection of local vintages and dinner comes to a close with another tasting of French cheeses to round out another indulgent meal. Continue scrolling down below for a few examples of our sumptuous dinner menus.
Be sure to let us know if there’s a traditional dish you’ve always wanted to try, if you have any special dietary restrictions or food allergies. Our chefs are happy to try and accommodate your needs and requests.
Seared scallops, beurre noisette, celery leaves, sweet potato purée
Roasted lamb with roast potatoes(leek and onion filo parcel), charred baby gem lettuce, celeriac puree and chimichurri.
Cheeses: Valencay and Pont-l’Évêque
Caramelized peaches with ice cream
Wines: Mont Embrasé Sauvignon,Bersan 2014, Mercurey, Chateau de Chamirey 2016
Grilled goats cheese, roasted beetroot & toasted hazelnut Salad
Roast Chicken breast with an estragon beurre Blanc, glazed carrots, courgette batons & sautéed mushrooms
Cheeses: Brillat-Savarin and Mâconnais
Chocolate Fondants with a raspberry sauce
Wines: Puilly Fuissé, Lassarat 2016, Savigny les Beaune, Dubreuil 2014
Sundried tomato tapenade, smoked mackerel paté with toasts
Duck breast with blackberry sauce, celeriac puree & green beans
Cheeses: Morbier & Lou Perail
Apple & cinnamon Tart Tatin with vanilla frozen yogurt
Wines: Chablis Vieilles Vignes , Guy Robin 2015,Epineuil Emmanuel Dampt, 2016
Mushrooms in a garlic & parsley butter with a parmesan crisp
Seared Foie Gras & Caramelized Apple
Tournedos steak on a Swiss rosti, mangetout & a herb butter
Cheeses: The Emperor & King of French Cheese (St Maure de Touraine & Epoisses)
Chocolate Brownie, Rum Truffle and a pomegranate Jelly and panna cotta
Wines: Chablis Grand Cru Le Clos, Guy Robin 2015,Gevrey Chambertin Jafflin 2015